This is an absolutely delicious nut roast which would be perfect for a vegetarian or vegan Christmas dinner. It is a recipe from an old, now out of print, Sarah Brown Cookbook. Sometimes the tried and tested ones are the best!Continue reading →

When was the last time you looked at the ingredients on the biscuits in the supermarket?

I told my daughter about the effect that palm oil is having on the planet and now every time we are in the biscuit aisle we go on a hunt for a packet of biscuits that does not contain palm oil – we call it the palm oil challenge. It is really hard to find a packet!

New Leaf owner Mairead O’Keeffe has been so moved by the remarkable work of the Animal Magic Rescue Centre in Killmallock that she is taking on a personal challenge to fundraise for them. Mairead will be climbing two of Ireland’s highest mountains in a single day.Continue reading →

Mix the herbs with the oil in a pestle and mortar or spice blender then mix the green mixture into the chickpeas.
Season well and add enough flour that the mixture will form into balls and hold together.

Heat up some sunflower oil and cook the falafel in small batches – turning them gently so that they brown on all sides.

Drain them on kitchen paper and you can sprinkle with a little salt if you wish.

In a saucepan melt the fat with your choice of sweetener for 3 minutes and whisk together.

Create a hole in the centre of the dry ingredients and add the wet mixture. Make sure every last bit of your gooey mix is glistening.

Put the contents in a lined and oiled tin no bigger than a magazine page. Press with your fingers, firmly.

Backe for 30 – 35 minutes until lightly browned. Any deeper coloured and the oats will become bitter.

Remove from the oven and allow to rest for 5 – 10 minutes before lightly scoring the flapjacks into your desired sizes. Resist cutting up until they have chilled in the fridge and become hard and chewy. Wrap in baking parchment and store in the fridge.